For the walnut dressing 8 walnuts, roasted
1 egg yolk
1tsp Colsterworth honey
1tsp grain mustard
1tsp cider vinegar
For the crispy goats' cheese parcels 16 wonton or filo pastry squares (each about 10cm square)
1 egg, beaten
2 Skylark Hill goats' cheeses, cut into 8 pieces
Black pepper, cracked
3tbs olive oil
For the salad 1 packet mixed salad leaves, watercress or rocket
1 red onion, finely chopped
12 walnut halves, roasted
1tsp herb fennel, chopped
4 fresh figs, quartered
METHOD Place the walnut dressing ingredients in a blender and blitz for 10 seconds.
To make the crispy goats' cheese parcels, lay out all 16 pieces of wonton or filo pastry and lightly brush with egg wash. Place a piece of goats' cheese in the centre of each sheet and sprinkle with cracked black pepper and celery salt. Bring all corners together and crimp tightly to seal, making a purse shape.
Heat the olive oil in a pan, drop in wonton parcels and turn to brown on all sides. Remove from pan and drain on kitchen paper. Alternatively, bake filo parcels in a preheated oven at 190°C.
To assemble, place all salad ingredients in bowl. Dress salad leaves with walnut dressing and divide on to four plates. Stud each salad plate with four crispy goats' cheese parcels, plus a quartered fresh fig.
By Sean Hope, chef-director and joint propietor, The Olive Branch, Clipsham, Rutland